These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
139 related articles for article (PubMed ID: 38945052)
1. Ultrasound-assisted extraction and encapsulation of betalain from prickly pear: Process optimization, in-vitro digestive stability, and development of functional gummies. Mehta D; Kuksal K; Yadav K; Kumar Yadav S; Zhang Y; Hariram Nile S Ultrason Sonochem; 2024 Aug; 108():106975. PubMed ID: 38945052 [TBL] [Abstract][Full Text] [Related]
2. Chemical characterization of yellow-orange and purple varieties of Opuntia ficus-indica fruits and thermal stability of their betalains. Carreón-Hidalgo JP; Román-Guerrero A; Navarro-Ocaña A; Gómez-Linton DR; Franco-Vásquez DC; Franco-Vásquez AM; Arreguín-Espinosa R; Pérez-Flores LJ J Food Sci; 2023 Jan; 88(1):161-174. PubMed ID: 36524774 [TBL] [Abstract][Full Text] [Related]
3. Extraction, stability, and separation of betalains from Opuntia joconostle cv. using response surface methodology. Sanchez-Gonzalez N; Jaime-Fonseca MR; San Martin-Martinez E; Zepeda LG J Agric Food Chem; 2013 Dec; 61(49):11995-2004. PubMed ID: 24168389 [TBL] [Abstract][Full Text] [Related]
4. Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage. Vergara C; Saavedra J; Sáenz C; García P; Robert P Food Chem; 2014 Aug; 157():246-51. PubMed ID: 24679777 [TBL] [Abstract][Full Text] [Related]
5. Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads. Otálora MC; Carriazo JG; Iturriaga L; Osorio C; Nazareno MA Food Chem; 2016 Jul; 202():373-82. PubMed ID: 26920307 [TBL] [Abstract][Full Text] [Related]
6. Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents. Otálora MC; Carriazo JG; Iturriaga L; Nazareno MA; Osorio C Food Chem; 2015 Nov; 187():174-81. PubMed ID: 25977013 [TBL] [Abstract][Full Text] [Related]
7. The comparison of betalain composition and chosen biological activities for differently pigmented prickly pear (Opuntia ficus-indica) and beetroot (Beta vulgaris) varieties. Koss-Mikołajczyk I; Kusznierewicz B; Wiczkowski W; Sawicki T; Bartoszek A Int J Food Sci Nutr; 2019 Jun; 70(4):442-452. PubMed ID: 30632828 [TBL] [Abstract][Full Text] [Related]
8. Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pear fruits. Fernández-López JA; Almela L J Chromatogr A; 2001 Apr; 913(1-2):415-20. PubMed ID: 11355839 [TBL] [Abstract][Full Text] [Related]
9. Extraction and Stabilization of Betalains from Beetroot ( Hernández-Aguirre OA; Muro C; Hernández-Acosta E; Alvarado Y; Díaz-Nava MDC Molecules; 2021 Oct; 26(21):. PubMed ID: 34770751 [TBL] [Abstract][Full Text] [Related]
10. pH-dependent stability of major betalains in the encapsulated beetroot extracts (Beta vulgaris L.). Lukitasari DM; Indrawati R; Chandra RD; Heriyanto ; Shioi Y; Botosudarmo THP J Food Sci; 2024 May; 89(5):2761-2773. PubMed ID: 38551035 [TBL] [Abstract][Full Text] [Related]
11. Betalain: a particular class of antioxidant pigment. El Gharras H Nat Prod Commun; 2011 Oct; 6(10):1425-31. PubMed ID: 22164774 [TBL] [Abstract][Full Text] [Related]
12. Exploration of Betalains and Determination of the Antioxidant and Cytotoxicity Profile of Orange and Purple Opuntia spp. Cultivars in Greece. Tsiailanis AD; Chatzigiannis CM; Papaemmanouil CD; Chatziathanasiadou MV; Chaloulos P; Riba I; Mullard G; Wiczkowski W; Koutinas A; Mandala I; Tzakos AG Plant Foods Hum Nutr; 2022 Jun; 77(2):198-205. PubMed ID: 35397767 [TBL] [Abstract][Full Text] [Related]
14. Bioactive Betalain Extracts from Cactus Pear Fruit Pulp, Beetroot Tubers, and Amaranth Leaves. Sigwela V; De Wit M; du Toit A; Osthoff G; Hugo A Molecules; 2021 Aug; 26(16):. PubMed ID: 34443599 [TBL] [Abstract][Full Text] [Related]
15. Betalain profile, phenolic content, and color characterization of different parts and varieties of Opuntia ficus-indica. Cejudo-Bastante MJ; Chaalal M; Louaileche H; Parrado J; Heredia FJ J Agric Food Chem; 2014 Aug; 62(33):8491-9. PubMed ID: 25075631 [TBL] [Abstract][Full Text] [Related]
16. Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear (Opuntia stricta) in the stabilization of salami. Kharrat N; Salem H; Mrabet A; Aloui F; Triki S; Fendri A; Gargouri Y Int J Biol Macromol; 2018 May; 111():561-568. PubMed ID: 29329812 [TBL] [Abstract][Full Text] [Related]
17. Release mechanisms of bioactive compounds in fruits submitted to high hydrostatic pressure: A dynamic microstructural analysis based on prickly pear cells. Gómez-Maqueo A; Welti-Chanes J; Cano MP Food Res Int; 2020 Apr; 130():108909. PubMed ID: 32156361 [TBL] [Abstract][Full Text] [Related]